Search Results - "Baldin, Juliana Cristina"

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity by Baldin, Juliana Cristina, Michelin, Euder Cesar, Polizer, Yana Jorge, Rodrigues, Isabela, de Godoy, Silvia Helena Seraphin, Fregonesi, Raul Pereira, Pires, Manoela Alves, Carvalho, Larissa Tátero, Fávaro-Trindade, Carmen Silvia, de Lima, César Gonçalves, Fernandes, Andrezza Maria, Trindade, Marco Antonio

“…The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity…”
Get full text

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption by Carvalho, Larissa Tátero, Pires, Manoela Alves, Baldin, Juliana Cristina, Munekata, Paulo Eduardo Sichetti, de Carvalho, Francisco Allan Leandro, Rodrigues, Isabela, Polizer, Yana Jorge, de Mello, Juliana Lolli Malagoli, Lapa-Guimarães, Judite, Trindade, Marco Antonio

“…The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological…”
Get full text

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre by Polizer‐Rocha, Yana Jorge, Lorenzo, José M., Pompeu, Daniel, Rodrigues, Isabela, Baldin, Juliana Cristina, Pires, Manoela A., Freire, Maria Teresa A., Barba, Francisco Jose, Trindade, Marco Antonio

“…Summary This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial…”
Get full text

The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage by Pires, Manoela Alves, Munekata, Paulo Eduardo Sichetti, Baldin, Juliana Cristina, Rocha, Yana Jorge Polizer, Carvalho, Larissa Tatero, dos Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Trindade, Marco Antonio

“…[Display omitted] •The amount of sodium chloride affects the taste and texture of meat products.•Salt reduction changes the microstructure of bolognas sausages…”
Get full text

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance by Rodrigues, Isabela, Trindade, Marco Antonio, Palu, Ana Flávia, Baldin, Juliana Cristina, de Lima, César Gonçalves, de Alvarenga Freire, Maria Teresa

“…Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat…”
Get full text